Directions

1. Preheat oven to 375 degrees F (190 degrees C). 2. 1 tablespoons of butter & 1 tablespoon of Olive in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. 3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, evaporated skim milk, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. 4. While the sauce is simmering, toss cubed chicken breast with 1 tbsp olive oil until coated, then season with tandoori masala and spread out onto a baking sheet. 5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce along with 1/4 cup of tomato sauce and yogurt and simmer for 5 minutes before serving.

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Member Ratings For This Recipe

I didn't have evaporated milk and used low fat coconut milk instead. Dreamy. This is my sister's fave at Indian restaurants: she made it and was very, very pleased. This recipe will save us a lot of money...and calories...for the rest of our lives. :)
- 1/23/10

I really wanted to like this, as I LOVE Indian butter chicken and I was excited to see a healthier version was available, but this was incredibly salty! I think I will try again and omit the salt. I'm not giving up on this recipe yet!
- 6/18/12

I had never made butter chicken from sratch before, and this turned out SO well. It was easy to do, and tasted so yummy. Because my kids and I don't like our food too terribly spicy, I reduced the cayenne to 1/2 tsp, and it was just the right amount. My kids say "Make it again!"
- 8/16/09

This is absolutely delicious. My other half loved it, said it is so good we should never have takeaway again when we can have that. Really beautiful, definitely a keeper and I will make regularly. Thanksfor sharing.
- 4/9/12